Turkey Shepherd's Pie Loaded Sweet Potato
, Serves 4
Baked sweet potatoes piled with a savory turkey, mushroom and vegetable filling in a thickened beef gravy.
| prepPreheat oven to 400°F / 200°C | |||||
| 4 small sweet potatoes (200 g each) | Pierce, bake 400°F / 200°C, 50-55 min | Split potatoes, top with turkey mixture | |||
| 455 g 93% ground turkey | Brown turkey with salt, 5-6 min | Add oil, onion, celery, garlic, paste; cook 5 min | Mix in peas, carrots, mushrooms, thyme, Worcestershire | Pour over, cover, simmer 5 min | |
| 1 tsp kosher salt | |||||
| 1 tsp olive oil | |||||
| 1 small onion, minced | |||||
| 60 g minced celery | |||||
| 2 cloves garlic, minced | |||||
| 1 tbsp tomato paste | |||||
| 100 g frozen peas and carrots | |||||
| 115 g mushrooms, diced | |||||
| 1 tsp Worcestershire sauce (check labels for GF) | |||||
| 1 tsp freshly chopped thyme leaves | |||||
| 240 ml beef broth | Whisk broth & flour | ||||
| 1 tbsp flour (or GF flour mix) | |||||
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